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Tangzhong: 2 tablespoons (20g) bread flour 2 tablespoons (27g) water 4 tablespoons (60g) whole milk

Dough: 1/2 cup(120g) whole milk @ 95f (30c) 1 tablespoons (9g) instant yeast (42g fresh yeast) 2.5 cups (320g) Bread flour 1 teaspoon (7g) fine sea salt 2.5 tablespoons (35g) granulated sugar 1 whole egg 1 egg yolk 3 tablespoons (42g) unsalted butter, softened

Egg wash: 1 whole egg splash of whole milk

dough rest: 1-2 hours pieces rest after shaping: 1-2 hours

180°C, 15 mins




  • 140 g almond flour
  • 50 g psyllium husk powder
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 2 tsp cider vinegar or white wine vinegar (with this there was no rise at all, why vingear and baking powder...)
  • 300 ml boiling water
  • 3 egg whites


  1. Preheat the oven to 175°C. Mix the dry ingredients.
  2. Add boiling water, vinegar and egg whites. Whisk with a spoon for about 30 seconds. Don't overmix, the consistency should resemble Play-Doh. Don't knead.
  3. Form into 10 pieces with moist hands, and shape into buns. Leave enough space between them on the baking sheet to double in size.
  4. Bake on lower rack in oven for 40-50 minutes, they're done when you hear a hollow sound when tapping the bottom of the bun.